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small round glass bowl of puree sitting on a wooden board.
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Homemade Pumpkin Puree

This recipe will show you with ease How To Make Pumpkin Puree. Many delicious recipes require a can of pumpkin, but in Australia, it is not always readily available in supermarkets. Further, homemade is so easy and tastes superior. In this post, I will show you how to make the puree by either roasting or boiling the pumpkin.
Course Meal Preparation
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Cooling and Draining 1 hour 10 minutes
Total Time 2 hours 10 minutes
Servings 3 cups
Calories 130kcal
Author Alexandra

Ingredients

For Roasted Pumpkin Puree:

  • 1.5 kg (3 1/3 pounds) pumpkin See Notes 1 and 2

For Boiled Pumpkin Puree:

  • 1.5 kg (3 1/3 pounds) pumpkin See Notes 1 and 2
  • water to cover

Instructions

For Roasted Pumpkin Puree:

  • Preheat your oven to 180 degrees C (355 F).
    Before cutting the pumpkin, wash the skin well to remove any dirt or bacteria.
    Depending on the size of the pumpkin, you could cut it in halves or quarters and then cut the pumpkin into large wedges.
  • Use a spoon to scrape out the stringy membrane and seeds.
    Place the pumpkin pieces in a roasting pan which is lined with baking paper for easy cleanup.
  • Bake for about 45 minutes, depending on the size of the pumpkin pieces, or until the pumpkin is tender when easily pierced with the tip of a sharp knife or a skewer.
  • Remove the pumpkin from the oven and leave it to cool until you can comfortably handle it.
    Then scrape the pulp from the skin into a food processor. Discard the skin.
    Blend until evenly pureed, scraping down the side of the processor as necessary.
  • If the puree is watery, drain it in a colander lined with cheesecloth for about 1 hour, longer if necessary. – see Note 3
    The puree is now ready to use or refrigerate in an airtight container for 4 days.
    Alternatively, it can be frozen in an airtight container for 4 months. I recommend freezing it in 1 cup amounts. When the puree is defrosted, some liquid may separate; just drain it off.   

For Boiled Pumpkin Puree:

  • Before cutting the pumpkin, wash the skin well to remove any dirt or bacteria.
    Cut into halves or quarters depending on the size of the pumpkin. Remove the skin and chop the pumpkin into 2.5 cm/1 inch size cubes.
  • Place the pumpkin into a saucepan, cover with water and bring to a boil. Reduce the heat and simmer until the pumpkin is cooked about 10 minutes. The pumpkin is cooked when it is easily pierced by the tip of a sharp knife or skewer.
  • Drain the pumpkin in a colander. Return the drained pumpkin to the hot saucepan for a few minutes to remove excess moisture.
  • Place the pumpkin in a food processor and blend until smooth, scraping down the side of the processor as necessary.  
    If the puree is watery, drain it in a colander lined with cheesecloth for about 1 hour, longer if necessary. – see Note 3
  • Place the puree in an airtight container and store in the refrigerator for 4 days.
    Alternatively, to keep the puree longer, it can be frozen. I recommend freezing it in 1 cup amounts. Store the puree in a freezer-safe airtight container or freezer bags for about 4 months.  
    When defrosted, you may find some water in the puree; just tip it off.

Notes

  1. Depending on the size of the pumpkin, you may need to cut it in half or in quarters. Here in Australia, I have used a Kent pumpkin, also known as Japanese or Kabocha pumpkin. Choose smaller pumpkins; overly large pumpkins tend to be dry and stringy.  Look for ones that are heavy for their size avoiding those with bruises or soft spots. If you are based in the USA look for sugar or pie pumpkins.
  2. Increase the amount of pumpkin if you would like to make a larger batch.
  3. Depending on the variety of pumpkin, the puree may be watery and you will need to drain it
  4. Please note, the nutritional information is calculated on three cups of pumpkin puree. The nutritional information is an estimate only. 

Nutrition

Calories: 130kcal | Carbohydrates: 33g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 1700mg | Fiber: 3g | Sugar: 14g | Vitamin A: 42565IU | Vitamin C: 45mg | Calcium: 105mg | Iron: 4mg